by
Paul
BenhaimNaan
Bread
VNS
175g flour, unbleached white or whole-wheat
50g hemp flour (or fresh residue from the hemp milk)
2 tbsp bicarbonate of soda
1 tsp tartar
Pinch salt
150ml hemp milk (or soya milk)
10 g vegetable ghee (or hemp butter (ghee)) melted
Put flour into a large mixing bowl with bicarbonate of soda, tartar
and salt. Mix together to form a stiff dough adding a little more
flour or liquid to obtain a thinner consistency. Melt ghee in a flat
pan, add the milk and mix. Leave to rise for 30 minutes. Divide
into four and roll out to 6" diameter. Heat flat pan (without adding
more ghee). Cook naan on one side until brown. Spread a little
ghee on top and put under hot grill or in a hot pan. Alternatively,
finish in hot open wood fire to give that authentic taste. Serve with
daal, curry or any sloppy dish!
Fenugreek is high in B vitamins and folic acid, it stimulates blood
and hair cell development.
Zarathustra
VNS
This is an 8,000 year old bread recipe, slightly adapted for modern
use.